Low-pH Anthocyanin Beverage Composition for Storage Stability
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Anthocyanins, known for their vibrant colors and health benefits, are susceptible to degradation due to oxidative, light, and heat factors, limiting their use in shelf-stable beverages.
Innovation Solution
A storage-stable beverage composition comprising an aqueous carrier, anthocyanin component, and antioxidant component, maintained at a pH of less than about 3.8, stabilizes anthocyanins against degradation, allowing high antioxidant potential even under heat and sunlight exposure.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If anthocyanins are used in preformulated beverages, then vibrant color and health benefits are achieved, but chemical degradation occurs over time due to oxidation and environmental sensitivity
Solution Approach 1:
The patent applies parameter changes by adjusting the pH of the beverage to a specific range (pH 2.0-3.5) to stabilize anthocyanins. This chemical parameter modification prevents degradation and maintains the integrity of anthocyanins during storage, directly resolving the contradiction between reliability and substance loss.
2Reliability
If anthocyanin-containing beverages are subjected to heat treatment for microbial safety, then pasteurization is achieved, but anthocyanin degradation accelerates
Solution Approach 1:
The patent applies preliminary action by adjusting the pH to the optimal range (2.0-3.5) before heat treatment. This pre-conditioning of the chemical environment protects anthocyanins from degradation during subsequent pasteurization, allowing both microbial safety and anthocyanin stability to be achieved.
3Duration of action of stationary object
If anthocyanins are exposed to sunlight, then beverage is stored, but color loss occurs due to UV radiation degradation
Solution Approach 1:
The patent applies parameter changes by controlling the pH environment (pH 2.0-3.5) to create a protective chemical condition that reduces anthocyanin sensitivity to UV radiation. This allows extended storage duration while minimizing color loss from sunlight exposure.
4Reliability
If antioxidants are added to protect anthocyanins, then oxidative degradation is reduced, but formulation complexity increases
Solution Approach 1:
The patent applies parameter changes by optimizing the pH to a specific range (2.0-3.5) that inherently provides oxidative protection to anthocyanins. This approach achieves reliable oxidative stability through a single parameter adjustment rather than adding multiple antioxidants, thereby avoiding increased formulation complexity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition maintains chemical and physical stability of anthocyanins at elevated temperatures and sunlight, preserving antioxidant capacity for extended periods.
Implementation Method 1
anthocyanins are highly susceptible to oxidative degradation
Implementation Method 2
the composition has a pH of less than about 3.8
Data Source
AI summary
Provided herein is a preformulated, storage-stable beverage composition comprising one or more of the following components: (1) an aqueous carrier, (2) an anthocyanin component comprising one or more anthocyanins, (3) an antioxidant component comprising one or more antioxidants, and (4) one or more beverage additives. The storage-stable beverage composition preferably has a pH of less than about 3.8, and most preferably less than 3.0.